Step 1/4

Preheat oven to 180°C/350°F. Trim rutabaga ends and remove peel with a knife. Cut into 2-cm/0.4-inch slices and then into wedges. Peel and finely chop garlic cloves and ginger.

Step 2/4

½ lime

45 g miso paste

3 tbsp maple syrup

3 tbsp soy sauce

2 tbsp vegetable oil

1 tbsp water

½ tsp hot paprika powder

fine grater

citrus press

bowl (large)

Zest lime and squeeze out the juice. In a large bowl, mix together miso paste, maple syrup, soy sauce, oil, lemon juice and zest, water, garlic, ginger and paprika powder. Add wedges to the marinate and combine well.

Step 3/4

oven

baking sheet

parchment paper

Spread out rutabaga wedges on a baking sheet lined with parchment paper and transfer to preheated oven. Bake for approx. 45 min., or until deep golden brown and crispy.

Step 4/4

200 g mayonnaise

2 tsp sweet chili sauce

1 lime

chili powder

cilantro (for serving)

½ tsp hot paprika powder

salt

pepper

bowl (small)

In the meantime, mix mayonnaise, sweet chili sauce and lime juice in a small bowl. Remove wedges from oven and season the with salt, pepper and paprika powder to taste. Serve rutabaga wedges with herby mayonnaise and cilantro. Enjoy!